Preparation

1. Season pork medallions with salt and pepper. Warm a large stainless steel or cast iron skillet over medium high heat; add 2 tsp oil to skillet, swirl to coat.
2. Add pork and cook on one side until golden. Turn and cook until just cooked through. Transfer to a plate and cover with foil.
3. Add 1 tsp. oil, shallot and sage to skillet; sauté until shallot is soft and translucent.
4. Add sherry wine to deglaze pan, stirring to release brown bits from pan. Lower heat to medium-low. Add cider vinegar and brown sugar and simmer until liquid has reduced by about half.
5. Remove skillet from heat; add mustard and butter and stir until sauce is creamy. Serve over pork.

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